USAPEEC-SHATEC Culinary Masterclass with Chef Heman Tan
This masterclass was held in conjunction with USA Poultry and Egg Export Council (USAPEEC) and the United Soybean Board. This was made possible with Chef Edmund Toh’s* support to his alma mater, in his role as Culinary Advisor for SHATEC and his dedication to train or mentor new homegrown culinary talents; and Ms Margaret Say, Regional Director of USAPEEC’s decades-long friendship with SHATEC, and her generosity and keenness towards developing the skills of young trainees using US poultry.
Chef Heman’s Sous Vide U.S Chicken Breast with Mustard Sauce
Ingredients
A) U.S. Chicken Breast
| U.S. Chicken Breast | 200 gm |
| Dried Mixed Herbs | A pinch |
| Black Pepper | A pinch |
| Sea Salt | A pinch |
| Chicken Powder | A pinch |
| Garlic Whole | 1 pc |
| Cooking Oil | 1 tsp |
| Furikake | For topping on the Chicken Breast |
| Chives & Green Lime | For garnish |
B) Mustard Sauce
| Japanese Mayo Sauce | 4 tbsp |
| English Mustard | 1½ tsp |
| Honey | 1 tsp |
| Salt & Pepper | As desired |
C)Vegetables
| Sweet Peas | 2 pcs |
| Young Sweet Corn | 2 pcs |
| Cherry Tomatoes | For grilling |
Method
Mustard Sauce
- Mix all ingredients well and chill.
Vegetables
- Add generously butter and salt to a boiling pot.
- Blanch each vegetable one at a time, and remove from heat.
- Sauté all vegetables and serve hot.
- Grill cherry tomatoes over high heat until charred and blistered.
Sous Vide U.S. Chicken Breast
- Slice chicken breast in half.
- Marinate the breast meat with seasoning and cooking oil, and follow by vacuum sealing it.
- Using a sous vide machine, heat water temperature to 63°C and cook for 50 minutes.
- Heat up pan and sear the breast meat till golden brown. Slice and serve with mustard sauce, sautéed vegetables and grilled cherry tomatoes.
Chef Heman’s BBQ U.S. Chicken Leg
Ingredients
A) U.S. Chicken Leg
| U.S. Chicken Whole Leg | 1 leg (cut in half and washed) |
| Mixed Herbs | A pinch |
| Black Pepper, crushed | A pinch |
| Chicken Powder | A pinch |
| Sweet Paprika Powder | 1 tbsp |
| Salt & Pepper | As desired |
| Cooking Oil | 1 tbsp |
B) BBQ Sauce
| Tomato Sauce | 1 bottle |
| English Mustard | 1 bottle |
| HP Sauce | 1 bottle |
| Brown Sugar | 300gm |
| Mixed Herbs | 2 gm |
| Bay Leaves | 1 leaf |
| Sweet Paprika Powder | 100 gm |
| Garlic Powder | 2 tbsp |
| Chicken Powder | 1 tbsp |
| Apple Cider Vinegar | 200 ml |
| Corn Oil | 200 ml |
Method
BBQ Sauce
- Prepare the BBQ Sauce, mix all ingredients well.
- Heat the BBQ sauce till it boils. Set aside.
U.S. Chicken Leg
- Marinate the chicken whole leg with seasoning for an hour or overnight
- Pre-heat oven to 160°C, and place the chicken leg on a baking tray with liquid from the marinade. Roast for 25 minutes.
- Strain the liquid off when the leg is out of the oven.
- Coat chicken with BBQ sauce, and keep aside until ready to serve.
- Pan sear chicken leg at high temperature using a pan.
- Coat with another layer of BBQ sauce and serve hot.
* Chef Edmund Toh is Vice President, Culinary of SF Group Limited, a Certified Master Chef, Honorary President of the Singapore Chefs’ Association (SCA), and President of Disciples Escoffier International, Singapore. For the past 40 years, Chef Edmund had worked with SCA to groom young members of the Singapore National Culinary Team while bagging numerous international accolades.
